Commercial Kitchen Hvac Design Guidelines

Requirements for a restaurant hvac.

Commercial kitchen hvac design guidelines.

Commercial kitchen ventilation design guide introduction a commercial kitchen exhaust hood is only one component of the kitchen ventilation system ckv. Part of the challenge comes from the fact that the mechanical engineer is normally not the kitchen consultant significant coordination is required to ensure that the kitchen ventilation is integrated with what the kitchen exhaust is doing at any given time based on the cooking activities in the. The engineering design hvac team re ceives the kitchen equipment informa tion from the kitchen designer equip ment supplier. Commercial kitchen ventilation ckv has been a challenge to mechanical engineers for years.

The requirements for a restaurant hvac far exceed those of a typical non food prep commercial building. Commercial kitchen ventilation design guide 1. The design process for a successful kitchen ventilation system starts when. The ckv is a subsystem of the overall building heating ventilating and air conditioning system hvac.

Design objectives comply with local and industry codes imc section 507 commercial kitchen hoods nfpa 96 standard for ventilation control and fire protection of commercial cooking operations ashrae 90 1 energy standard for buildings minimize cost 3. The information package should include the equipment layout the equipment shop drawings the dimen sions of the exhaust hoods selected and. The information presented is applicable to new construction and in many instances retrofit construction. A traditional hvac system utilizes a two part process.

The target audience consists of kitchen designers mechanical engineers code officials foodservice operators and property managers. The air that exits the building through exhaust hoods must be replaced with. Building hvac is the fourth design guide in a series that will help you achieve optimum performance and energy efficiency in your commercial kitchen ventilation system. This book is the distillation of 30 year s experience with hvac design and construction as a designer as a supervisor as an agency planner and reviewer and finally again as a free lance hvac designer of small commercial and institutional projects.